And…Happy Thanksgiving (early) to you all!

Pumpkin Pecan Muffins

Ingredients:
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
2 eggs (beaten)
1/2 cup chopped pecans

Directions:
In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt.  Mix well.  In a separate bowl, combine pumpkin puree, eggs and vanilla.  Add pumpkin mixture to flour mixture until just combined.  Do not over mix.  Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full.  Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through.  Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.

Easy Pumpkin Pie

Ingredients:
2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust

Directions:
In a large bowl, combine all ingredients and mix well.  Pour batter into pie crust.  Bake in preheated oven at 350F for approximately 60 minutes or until set through.

Topping:
1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar

Blend all ingredients together and use to top pie.

Cranberry Pumpkin Bread

Ingredients:
2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries

Directions:
In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt.  Mix well.  In a separate bowl, combine pumpkin, eggs and oil.  Mix well.  Add pumpkin mixture to flour mixture and stir well.  Fold in the cranberries.  Transfer mixture to two lightly greased loaf pans.  Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.

Serve it warm with a little icecream, or cold topped with whipped creme, or serve as is.

Ingredients:
6 large croissants, toasted and cubed
1 can (16 oz.) pumpkin puree (not pie filling)
1 cup milk
1/2 cup cream
1/8 cup molasses
1 cup brown sugar
2 eggs
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar

For topping –
3-4 T. butter (cubed)
brown sugar
cinnamon

Preparation:
1. Combine all ingredients and put the bread in last.

2. Spread evenly in a casserole dish and sprinkle top with some extra brown sugar and cinnamon. Place cubes of butter on top to help create a nice brown sugar topping.

3. Bake at 350 degrees F for 15 – 20 minutes. Let it cool some before serving.

1. Bagels – Low-fat cream cheese or your favorite natural fruit spread make bagels a quick breakfast when you’re pressed for time. They are easily transportable as a sandwich, if necessary, but beware eating them in the car might be a little messy depending on the fillings you choose. Make an egg and cheese sandwich for some added protein.

2. Smoothies – These are good any morning but particularly on a hot day. You’ll have to blend the ingredients together in the morning, but the prep work can be done at night. Cube your fruit and place it into a container. Instead of frozen yogurt in the morning, use a cup of plain yogurt. Add ice cubes, a little water and blend. You can even add some of your favorite vegetables to help get in the recommended 5 servings per day.

3. Non-Fat Yogurt – With fruit or without fruit, yogurt is a great addition to just about any breakfast. It’s full of calcium and fat free yogurt can actually work as a substitute for higher fat content foods such as mayo and cream cheese. Add some low-fat granola or whole berries to added texture and nutrition.

4. Fresh Fruit – Mix it up as a salad. Cut it up in your cereal, or eat your favorite kind by itself. Fruit is great no matter how you eat it. For those who like cottage cheese, mixing it with your favorite fruit is a great breakfast option that doesn’t take forever to prepare.

5. Whole Wheat Peanut Butter Toast – Peanut butter is a great source of protein and the whole wheat is a healthier option than white toast. Most kids love peanut butter and will jump at the chance to eat it for breakfast instead of with jelly for lunch. Why not add some fruit spread and have a peanut butter and jelly sandwich for breakfast?

6. Omelets or Scrambled Eggs – Eggs are a great source of protein and mixing them with your favorite veggies or peppers give them a boost compared to just eating them plain or worse, frying them. Sprinkle with a bit of cheese for added appeal to little ones. Wrap them in a flour tortilla as a make and take breakfast burrito.

7. Muffins – Muffins are great because they can be made ahead of time saving lots of hectic mornings from being even more rushed. Mix fruits or vegetables in the batter and you will not only receive the grain from the muffin but your fruit and veggies too.

Even if you, or your other family members, are prone to grab a high calorie snack or fast food style lunch, you’ll be one step ahead by eating a healthy breakfast. Just remember, skipping breakfast is one of the worst things you can do for your health. Instead of omitting breakfast or filling up on sugary foods each morning, try some of these ideas for a healthy breakfast menu in your household each and every day of the week.

Ingredients:

• 2 egg
• 2 tablespoons milk
• 1/8 teaspoon salt
• 1 pinch pepper
• 2 teaspoons butter
• 1/8 teaspoon tarragon — dried

Directions:

1. In a small 1 qt. bowl beat eggs milk, salt and pepper.
2. In a small bowl melt butter in microwave for 15 seconds.
3. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap.
4. Cook at FULL POWER in microwave oven for 45 seconds.
5. With a rubber spatula or fork, move cooked eggs toward center.
6. Cook at FULL POWER covered in microwave for 1 minute.
7. Let stand covered at least 1 1/2 minutes.
8. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)

• 4 slices bacon — chopped
• 1 can cheddar cheese soup
• 8 eggs
• 1/3 cup milk — whole
• 1 sm apple; peeled — chopped
• 1 cup cheese, cheddar — shredded (about 4 ounces)
• 1/8 teaspoon pepper, black — ground

Directions:

1. Microwave or fry bacon until crisp, drain, reserve drippings.
2. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside.
3. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper.
4. Cover, micro-cook 4 minutes on HIGH until hot and bubbling.
5. Stir once. Let stand, covered, while preparing omelets.
6. Brush 1 teaspoon bacon drippings in bottom of pie plate.
7. Pour in 1/2 egg mixture.
8. Cover, micro-cook 2 minutes on HIGH.
9. Using spatula, gently move outer edge to center, letting uncooked portion move to edge.
10. Micro-cook 2 minutes on HIGH or until set.
11. Fold in half, slide on plate.
12. Repeat with bacon drippings and remaining egg mixture.
13. Spoon sauce over each omelet, sprinkle with bacon.

• 2 cups egg substitute
• 1 herb bouquet tarragon, Italian parsley and chives
• – fresh ground pepper
• 1 cup raw broccoli, chopped
• 1 cup raw mushrooms, chopped

Directions:

1. Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish.
2. Use a non-stick skillet and heat over a high heat.
3. Spray the pan and add 1/2 cup of the beaten egg mixture.
4. Return to the heat and add 1/4 of the chopped herbs and pepper.
5. Stir constantly until the mixture starts to thicken.
6. Stop the stirring and allow the omelette to set.
7. When the bottom is a golden brown fold in half and place on a plate.
8. Top with garnish and serve.

Scrambled Eggs with Feta and Dill
Creamy feta cheese and fresh dill spruce up this yummy morning scramble.

1 tsp vegetable oil
8 slices Canadian bacon
8 large eggs
1/4 cup water
1/8 tsp freshly ground pepper
1 cup crumbled feta cheese
1 Tbs snipped fresh dill or 1/4 teaspoon dried dillweed
1 Tbs butter or margarine

1 Heat oil in 12-inch nonstick skillet over medium-high heat; add bacon and cook 1 to 2 minutes per side, until lightly browned. Transfer to plate; cover and keep warm. Wipe out skillet.
2 Whisk eggs, water, pepper, feta and dill in a bowl.
3 Melt butter in same skillet over medium heat; add egg mixture and cook 2 minutes. Turn eggs occasionally and continue to cook 4 to 5 minutes more, until eggs are just set. Serve with bacon and toast, if desired. Makes 4 servings. (Nutrition facts are based on per serving without toast.)

Servings: 4
Preparation time: 20 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy Breakfast Nacho Bake
For an early morning change of pace, think nachos. Your family will beg for this breakfast treat time and time again.

8 oz bulk breakfast sausage
4 large eggs
1/4 cup sliced green onions
2 Tbs melted butter
1 package tortilla chips
2 cups shredded cheddar cheese
1 (16-oz.) jar ORTEGA® Salsa Prima Homestyle Mild

1 COMBINE sausage, eggs and green onions in medium bowl.
2 POUR butter in medium baking dish; add sausage mixture. Top with chips; sprinkle with cheese.
3 BAKE for 10 to 12 minutes or until eggs are set and cheese is melted; top with salsa.

Servings: 4
Preparation time: 10 minutes
Cooking time: 12 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Perfect Buttermilk Pancakes
No doubt about it–these featherweight cakes stack up as the best you’ll ever taste.

2 cups all-purpose flour
2 Tbs sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/3 cup milk
2 large eggs
1/4 cup butter or margarine, melted
3 Tbs butter, vegetable oil or shortening, for frying
1/2 cup pure maple syrup and additional butter (optional)

1 Heat oven to 200 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
2 Heat a large nonstick griddle according to the manufacturer’s instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients; vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that’s okay.
3 Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.(Nutrition facts are based on 1 pancake per serving without maple syrup or additional butter.)

Servings: 7
Yield: 14 pancakes
Preparation time: 10 minutes
Cooking time: 3 minutes

Recipes formatted with Living Cookbook Recipe Software. Download a free trial from http://www.livingcookbook.com .